Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil - cut into thin shreds
1 1/4 c Long-grain brown rice Salt
1 lg Onion; peeled and sliced Freshly ground black pepper
2 lg Garlic cloves; crushed 1 lb Washed and trimmed leeks
1 pn Saffron strands - cut into 1-inch lengths
3 c Light Vegetable Stock 1/4 c Frozen peas
-(generous measure) OR water 1/4 c Black olives, or more
1/2 Lemon; thinly pared rind,

---------------------------------TO GARNISH---------------------------------
Parsley; chopped

Heat the oil in a large, deep pan. Add the long-grain brown rice and onion
slices and stir until the rice is coated and begins to turn opaque. Add the
garlic, saffron, stock or wate, lemon rind and salt and pepper. Mix well,
then bring to a boil. Mix again, to distribute the saffron coloring.

Arrange the vegetables and olives attractively on top of the rice. Bring to
a boil. Cover with a lid or foil and simmer for 45 minutes.

Sprinkle with parsley and serve straight from the pan.

May be served with blanched almonds, slivered Brazil nuts or whole cashew
nuts- separately, in a bowl - for people to help themselves to if they
like.

Variation: VEGETARIAN PAELLA WITH ARTICHOKES: Use 4 to 6 globe artichokes
instead of the leeks. Very tender baby artichokes can simply be quartered;
otherwise cut the leaves and choke from the artichokes, then halve or
quarter the artichoke bottoms. Garnish with artichoke leaves.

Rose Elliot, "The Complete Vegetarian Cuisine"

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